Yogurt And Dill Crack Sauce Food

CREAMY YOGURT-DILL SAUCE

Creamy Yogurt-Dill Sauce image

This simple, creamy yogurt-based sauce is a great foundation for a dip or dressing to coat a salad. Dill adds bright flavors, but any fresh (or dried) herb will work well.

Provided by Hilary Meyer

Categories Healthy Sauce & Condiment Recipes

Time 10m

Number Of Ingredients 6

Ingredients

¼ cup low-fat plain yogurt
1 teaspoon lemon juice
1 teaspoon extra-virgin olive oil
½ teaspoon chopped fresh dill or 1/4 teaspoon dried
¼ teaspoon garlic powder
Pinch of salt

Steps:

Combine yogurt, lemon juice, oil, dill, garlic powder and salt in a small bowl.

Nutrition Facts : Calories 41 calories, Carbohydrate 3 g, Cholesterol 2 mg, Fat 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 94 mg, Sugar 2 g

MEDITERRANEAN FAUX LAFEL WITH CUCUMBER DILL SAUCE

Mediterranean Faux Lafel With Cucumber Dill Sauce image

Make and share this Mediterranean Faux Lafel With Cucumber Dill Sauce recipe from Food.com.

Provided by Edible Events NY

Categories < 60 Mins

Time 55m

Yield 18-20 Faux Lafel, 6 serving(s)

Number Of Ingredients 18

Ingredients

1 cup Greek yogurt
2 small cucumbers, medium diced
2 tablespoons fresh dill, chopped, few extra fronds for garnish
1 teaspoon lemon zest
1 tablespoon lemon juice
salt and pepper, to taste
1 1/2 cups cooked quinoa
1 1/2 cups Baby Spinach, roughly chopped, 2 spinach leaves for garnish
1 cup crumbled feta cheese
1/2 cup red bell pepper, plus
1 teaspoon red bell pepper, small dice
2 tablespoons chopped fresh parsley
1/2 small yellow onion, small dice
1 lemon, zest of
1/2 lemon, juiced
1 1/2 cups panko breadcrumbs
salt and pepper, to taste
2 eggs

Steps:

Heat oven to 350 degrees F.
Prepare quinoa according to package directions. We used 'Bob's Red Mill, Organic Whole Grain Quinoa.
While quinoa is cooking, prepare sauce. In a mixing bowl, combine yogurt, cucumbers, dill, lemon zest and lemon juice. Season with salt and pepper to taste. Cover with plastic wrap and chill in the refrigerator.
When quinoa is cooled, in a mixing bowl, combine quinoa, spinach, feta, pepper (all except 1T), parsley, onion, lemon juice and zest and panko. Season with salt and pepper to taste.
Make a small well in the middle of the mixture and crack one egg. Wet your hands and mix the first egg into quinoa mixture. Repeat with a second egg. The mixture should be slightly tacky and able to be formed into a ball. Using a ¾ oz ice cream scoop, scoop mixture into hands to shape into a ball. (Note: Do not roll like meatballs- gently pack using your palm as a "cup"). Place on sheet pan that has been sprayed with coconut oil. When all balls have been formed, spray the tops with coconut oil.
Bake for 18-20 minute The outside should be crispy with a little give when you touch it. Remove from the oven and let stand for 2-3 minutes before serving.
Remove sauce from refrigerator and mix with a spoon.
To serve: plate three faux-lafel and top with a small dollop of sauce. In between each faux-lafel place a spinach leaf (facing the opposite way), finish with a few small fronds of dill for garnish and red pepper for the plate.

Nutrition Facts : Calories 277.8, Fat 9.4, SaturatedFat 4.6, Cholesterol 84.2, Sodium 513.2, Carbohydrate 36.4, Fiber 3.8, Sugar 5.5, Protein 12.5

POACHED SALMON WITH DILL-YOGURT SAUCE

Poached Salmon With Dill-Yogurt Sauce image

This 30 minute meal is easily prepared. Do not remove the skin before poaching or the fish might fall apart during the cooking process. The vegetables in the pot can be served alongside the fish or discarded. Buttered egg noodles with a little chopped parsley are good, on the side. And, as I suggest with all my recipes which call for wine, use a good, drinkable wine.

Provided by GREG IN SAN DIEGO

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 carrots, chopped
1 small onion, chopped
1 1/2 cups dry white wine
4 sprigs fresh dill
1 tablespoon fresh dill, chopped
1 lemon, sliced
salt
6 cups water
1/2 cup plain yogurt
1 tablespoon drained capers, chopped
1 tablespoon lemon juice
pepper
1 1/2 lbs skin-on salmon fillets (4)

Steps:

Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt and water to boil in Dutch oven over high heat.
Reduce heat to low and simmer, covered, for 15 minutes.
Meanwhile, combine yogurt, capers, lemon juice, chopped dill and salt and pepper to taste in bowl.
Add salmon to pot, cove and simmer gently until fish is opaque and flakes easily at thickest part, 8 to 10 minutes.
Using slotted spatula, carefully transfer salmon to serving platter.
Serve with dill-yogurt sauce.

Nutrition Facts : Calories 316.6, Fat 7.1, SaturatedFat 1.6, Cholesterol 92.7, Sodium 226.2, Carbohydrate 11.8, Fiber 2.5, Sugar 4.5, Protein 36